CALAMARI IN RED WINE AND TOMATO SAUCE
Italian Christmas eve favorite - use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!
Provided by NCANGELONE
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 10
Steps:
- Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
- In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
- Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.
Nutrition Facts : Calories 256.6 calories, Carbohydrate 15.5 g, Cholesterol 359.5 mg, Fat 6.5 g, Fiber 2.6 g, Protein 28.1 g, SaturatedFat 2 g, Sodium 1004.3 mg, Sugar 6.7 g
CALAMARI FRA DIAVOLO OVER LINGUINE RECIPE BY TASTY
In this classic Italian pasta dish, tender squid rings and tentacles simmer in a thick and spicy tomato sauce-fra diavolo means "brother devil" in Italian. Toss it with linguine, top with more parsley and red pepper flakes, and serve family style. We recommend using clam juice to enhance the seafood flavor, but chicken stock works too!
Provided by Betsy Carter
Categories Dinner
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of well-salted water to a boil of medium-high heat.
- While the water is boiling, make the sauce: In a separate large pot, heat the olive oil over medium heat until shimmering. Add the onion and ½ teaspoon salt and sauté for 4-6 minutes, stirring occasionally, until the onion is softened and translucent. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute, until the garlic is fragrant.
- Add the tomato paste and mix until evenly combined with the aromatics. Cook for 6-8 minutes, stirring occasionally, until the tomato paste has darkened and thickened. It is okay if some of the paste begins to stick to the bottom of the pot. Deglaze with the red wine and clam juice, scraping up any browned bits. Simmer for 4-6 minutes, until the liquid is reduced by half.
- Add the whole peeled tomatoes and, using a potato masher, break up the tomatoes into bite-sized chunks. Bring the sauce to a simmer.
- Add the calamari and stir to coat in the sauce. Reduce the heat to medium-low and simmer for about 25 minutes, until the calamari is very tender and the sauce has thickened. Season with the remaining teaspoon of salt, plus more to taste.
- When the calamari has 6-8 minutes cooking time left, drop the linguine into the boiling water and until just shy of al dente. Reserve ¼ cup (60 ml) of the pasta water.
- Using tongs, transfer the linguine directly to the calamari sauce. Add the reserved pasta water and toss well to combine. Cook for 2-3 minutes, until the linguine is al dente and well coated in the sauce. Remove the pot from the heat and stir in the lemon juice and half of the parsley.
- Transfer the pasta to a large serving platter and garnish with remaining parsley and red pepper flakes.
- Enjoy!
Nutrition Facts : Calories 759 calories, Carbohydrate 109 grams, Fat 21 grams, Fiber 7 grams, Protein 28 grams, Sugar 10 grams
CALAMARI WITH TOMATO SAUCE
Our family always has this on Christmas Eve as one of the seven fish dishes typically served.
Provided by ELEANOR1052
Categories Seafood Shellfish Octopus and Squid
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
- Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
- Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.
Nutrition Facts : Calories 483.1 calories, Carbohydrate 55.8 g, Cholesterol 375.6 mg, Fat 12.8 g, Fiber 3.8 g, Protein 34.3 g, SaturatedFat 2.4 g, Sodium 803.6 mg, Sugar 7.2 g
CALAMARI AND TOMATO PASTA
Calamari has a delicate flavour and tender texture when it's cooked quickly; overcook it and it becomes rubbery very easily. So the secret of keeping calamari rings (sliced squid tubes) soft is: cook them for a very short time. In this recipe where they'll be plunged into a hot tomato salsa at boiling point it's 4 minutes at the most. Other seafood casseroles and sauces rely on the infusing flavour of the main ingredients. Not calamari however, so introduce awesome and versatile Thai fish sauce, but just a splash is enough. This wholesome creamy flavourful Mediterranean-style tomato-based sauce, with hints of the East, is best served with a pasta like taglierini or linguini - flat enough to grab the sauce and narrow enough not to compete with the shape of the calamari. Dinner party food.
Provided by CarolineOYum
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Over medium-high heat soften onion, carrot and celery in olive oil. After a few minutes add sweet pepper, garlic and chilli. Sautée for a few more minutes.
- Add a cup of white wine and reduce a bit, stirring, to create a stock base for your sauce.
- Add tomatoes, oregano, fish sauce, soya sauce, white pepper and turmeric. Bring sauce to the boil, stirring.
- Add calamari rings. Cook for 3 minutes then turn the heat down to medium-low.
- Add cream and allow sauce to bubble slightly.
- Serve immediately over thin flat pasta, and top with fragrant fresh leaves.
Nutrition Facts : Calories 969.6, Fat 25.5, SaturatedFat 8.8, Cholesterol 502.2, Sodium 1106.3, Carbohydrate 120.1, Fiber 9.2, Sugar 13.5, Protein 52.8
CALAMARI ON PASTA
Provided by Food Network
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside.
- Heat olive oil in a large saute pan. Add garlic and shallot and cook over medium-high heat for about 5 minutes. Add tomato sauce, 1/4 cup water and white wine. Cook sauce over high heat for 5 minutes, until it reduces and thickens. Season with salt and pepper, to taste.
- Add all but 1 tablespoon of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes). Drain well, shaking colander gently to remove excess moisture.
- Add calamari to tomato sauce, and cook for 3 to 5 minutes, or until just cooked through. Taste for seasoning, and add more salt and pepper, if desired. Add the drained pasta and toss well. To serve, garnish with remaining parsley.
PASTA WITH SQUID, TOMATOES, AND CAPERS
Steps:
- If squid are large, halve ring of tentacles, then cut longer tentacles, if attached, crosswise into 2-inch pieces. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings. Pat squid dry.
- Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic and chile, stirring, until fragrant, about 30 seconds. Add squid and sauté, stirring, 1 minute. Add tomatoes and wine and simmer, stirring, 2 minutes. Add raisins and capers and simmer, stirring, 30 seconds. Remove from heat.
- Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.
- Add pasta to tomato mixture with 1/4 cup reserved cooking water and cook over moderately high heat, stirring constantly, 1 minute. Remove from heat and stir in basil, pine nuts, zest, and salt and pepper to taste. If pasta looks dry, moisten with more cooking water.
- Divide pasta among 4 plates, then drizzle each serving with some of remaining 3 tablespoons oil.
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